1. Chop vegetables and toss tomato, olive, cucumber, and feta with washed spinach leaves, in a large salad bowl. 2. Heat 2 tbsp olive oil in a frying pan. Coarsely grate tempeh and add to oil with fresh oregano (or 1 tsp dried). Fry over medium heat until browned. Set aside tempeh and put frying pan back on stove. 3. Fry shallots in pan until browned. Remove from heat and add to tempeh, place in fridge to cool. 4. Mix vinegar, remaining olive oil, and spices in a cup. Whisk with fork until blended. 5. Pour dressing over salad, add cooled tempeh/shallot mix, and toss lightly. 6. Serve in two bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
